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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We lightened this casserole by using lean ground beef, light pasteurized prepared cheese product, light sour cream, and light cream cheese. Ingredients:
6 ounces wide egg noodles |
6 green onions, chopped |
2 pounds lean ground beef or ground round |
2 cups pasta sauce |
1 (14.5-ounce) can hunt's diced tomatoes with green pepper, celery & onions |
1/2 teaspoon italian seasoning |
1 (16-ounce) loaf light pasteurized prepared cheese product |
1 (8-ounce) container light sour cream |
1 (8-ounce) package light cream cheese, softened |
Directions:
1. Cook egg noodles according to package directions; drain. Stir together egg noodles and chopped green onions; set aside.
2. Cook ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in pasta sauce, diced tomatoes, and Italian seasoning.
3. Cut cheese loaf into 1/2-inch cubes; reserve and set aside 1 cup. Stir together remaining cheese cubes, sour cream, and cream cheese.
4. Spoon one-third of ground beef mixture into a 13- x 9-inch baking dish; top with half of noodle mixture and half of sour cream mixture. Repeat layers once.
5. Spoon remaining one-third of ground beef mixture over sour cream mixture, and sprinkle evenly with reserved 1 cup of cheese cubes.
6. Bake at 350° for 30 minutes or until cheese is melted and bubbly.
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